Ingredients
Scale
- 16 oz elbow macaroni (or other tubular pasta), cooked
- 1 tbsp extra virgin olive oil
- 6 tbsp unsalted butter
- 1/3 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy whipping cream
- 4 cups sharp cheddar cheese, shredded
- 2 cups Gruyere cheese, shredded
- Salt and pepper to taste
- 1 1/2 cups panko breadcrumbs
- 4 tbsp butter, melted
- 1/2 cup Parmesan cheese, shredded
- 1/4 tsp smoked paprika (or regular paprika)
Instructions
- Melt butter in a saucepan over medium heat.
- Whisk in flour and cook for one minute.
- Gradually add milk and cream, whisking until smooth.
- Stir in cheddar until melted, then add Gruyere.
- Cook pasta until slightly firm, then coat with olive oil.
- Combine cheese sauce with pasta.
- Layer half of the mixture in a baking dish, add cheese, then top with the remaining mixture.
- Mix topping ingredients and sprinkle over the dish.
- Bake at 350°F for about 30 minutes until golden brown.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Mix cheese sauce thoroughly to prevent lumps.
Maintain pasta firmness before baking to enhance texture.
Experiment with different cheese blends for variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 580
- Sugar: 3g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg